PALEO REINA PEPIADA

PALEO REINA PEPIADA image

Number Of Ingredients 12

1 ripe Hass avocado, peeled and sliced
juice of 1 lime
4 Tbsp chopped fresh cilantro
1/2 shallot, minced
1/2 tsp unrefined salt
ground black pepper to taste
1 clove garlic, pressed or minced
7 ounces shredded leftover chicken, chilled
optional: 4-6 strips cooked crispy bacon, crumbled
optional: 1 rib celery, thinly chopped
optional: 2 -4 Tbsp homemade mayonnaise (see blog post for recipes)
1 green plantain (for tostones, click here for recipe)

Steps:

Begin by peeling and slicing your avocado. Add it to a medium bowl. Squeeze in lime juice and use a fork or a potato masher to thoroughly mash the avocado into a creamy consistency. Add cilantro, shallot, garlic, salt, black pepper, and if using, bacon and celery and mix well. Mix chicken into mixture and stir to combine well. If using mayonnaise, add it now 1 Tbsp at a time, until you get the desired consistency. Cover and place in refrigerator to allow flavors to meld while you prepare the tostones. Cook tostones. Click here for the quick and easy recipe! Or, if you can eat corn, make arepas. Be sure to use Harina P.A.N. brand masarepa....it's the gold standard! Once tostones are ready, top with a generous scoop of the chicken salad and enjoy right away! If using arepas, cut a pocket into the middle and stuff generously :-) Store leftover chicken salad in the fridge and use within a day or two.